"Kitchen Sink" Carrot Cake

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 9" x 13" sheet cake, about 24 servings.

Recipe photo

Kitchen sink carrot cake? That's right; as in "everything but the..." While purists may argue over exactly what, beside carrots, is "allowed" in carrot cake, we throw all caution to the winds with this version. Pineapple, nuts, and coconut are all welcome here.

"Kitchen Sink" Carrot Cake

star rating (36) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9" x 13" sheet cake, about 24 servings.
Published: 03/07/2010



  • 4 large eggs
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup melted butter
  • 3/4 cup vegetable oil
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 3 1/2 cups finely grated carrots
  • 1 cup diced pecans or walnuts, toasted if desired
  • 1 cup shredded unsweetened coconut (preferred) or sweetened coconut
  • 1/2 cup diced dried pineapple*
  • *Substitute one 8-ounce can crushed pineapple, drained and squeezed dry, if preferred


  • 6 tablespoons butter, at room temperature
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 1/2 cups confectioners' sugar, sifted
  • 2 tablespoons milk, or enough to make frosting spreadable


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1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

2) Beat the eggs, sugars, and vanilla in a large mixing bowl till smooth, about 2 minutes at medium-high speed.

3) Mix the melted butter with the oil. With the beater running, add the oil mixture in a stream, beating till smooth.

4) In a separate bowl, whisk together the flour, leaveners, salt, and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter.

5) Stir in the carrots, nuts, coconut, and pineapple.

6) Spoon the batter into the pan, spreading it to the edges.

7) Bake the cake for 40 to 50 minutes, until the cake is golden brown, and a cake tester inserted into the center comes out clean.

8) Remove the cake from the oven, and cool right in the pan.

9) When it's completely cool, make the frosting.

10) Combine the butter, cream cheese, vanilla, and salt in a medium-sized bowl, and beat together until light and fluffy.

11) Add the sugar gradually, beating well.

12) Add the milk a little at a time, until the frosting is a spreadable consistency.

13) Spread frosting over the cake. Garnish with minced crystallized ginger, if desired.

Yield: 9" x 13" sheet cake, about 24 servings.


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  • star rating 03/23/2015
  • lromano77 from KAF Community
  • Thought I would give an update on my last review regarding the changes I suggested making. I went ahead and decreased the fats and sugars in the original recipe. I used 2/3 cup for both butter and oil and decreased the sugar to 3/4 cup and brown sugar to 1/2 cup. I still found it a bit too greasy, but the sweetness was not compromised at all. I also used mini loaf pans, which made 13 and baked for 25-30 mins. Will definitely be keeping this one handy. Thanks again KAF!
    Thanks for the update! We appreciate the contact and are excited you have found the recipe that is right for you. Elisabeth@KAF
  • star rating 02/17/2015
  • Linda from Port Hope, Ontario, Canada
  • An easy to follow recipe, but definitely not for dieters! Extremely moist crumb and delicious spicing. I found it just a tad too sweet & greasy for me. I used canned pineapple, two handfuls each of unsweetened coconut, raisins & walnuts and no frosting this time. I used 2 KAF 8" x 4" loaf pans instead...worked out great. Cooking time was the same as recipe indicated. I would definitely make it again, but will try to decrease the sugar and fat slightly. Thanks KAF!
  • star rating 12/31/2014
  • CK from El Cajon, CA
  • Could I make this cake in a 10 inch spring form pan ? (looks like that is what was used in the picture). How far up in pan should I fill the batter ? I know this recipe make too much for the 10 inch, but I will use excess for a small pan. How long should it bake if using the 10 inch. Also, can you use the packaged, pre-grated carrots you get in the grocery store or are they not finely grated enough. Thanks for your help
    You're so right that the pre-grated carrots may not be the right size/consistency. The 9 X 13 recipe can be baked in two 8" round cake pans - which is the cake in the picture - happy baking! Irene@KAF
  • star rating 12/21/2014
  • Mona from San Diego, CA
  • This recipe sounds amazing and I am making for son's birthday after christmas. Can you tell me if this can be made in a spring form or round pan and what size should I use ? Also one or two pans ? Thanks, for the amazing recipe, Can't wait to try :) Use two 8" pans. Happy baking! Laurie@KAF
  • star rating 12/04/2014
  • Mike from Farmington, CT
  • Excellent in every way. Recommend that the cake be served at room temperature to maximize flavors.
  • star rating 03/25/2014
  • Veronica from West Hartford, CT
  • someone made it and brought it in to work. the most delicious carrot cake type cake i ever tasted. to die for.
  • star rating 02/17/2013
  • mypeachtattoo48154 from KAF Community
  • Carrot cake is my favorite, and I've tried many recipes... The search is off! This is the recipe I will always use from now on. I especially like using the dried pineapple because the cake is already quite moist. Also, I would cut the salt in half. Served the cake with whipped cream, a dusting of nutmeg and a few small pieces of crystallized ginger. A treat directly from heaven... Thanks KAF!
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